Carrot & Banana Muffins

Carrot & Banana Muffins

Packed with flavorful and wholesome ingredients, these carrot-banana muffins make a good snack or breakfast.

From EatingWell: September/October 1996, The EatingWell Diabetes Cookbook (2005)
Yield: 1 1/2 dozen muffins
Active Time: 40 minutes
Total Time: 1 hour

Ingredients

  1. 1 cup raisins
  2. 3/4 cup whole-wheat flour
  3. 3/4 cup all-purpose flour
  4. 1 cup oat bran
  5. 1/2 cup toasted wheat germ
  6. 2 teaspoons baking powder
  7. 1 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 2 teaspoons ground cinnamon
  10. 1/4 teaspoon ground allspice
  11. 4 large egg whites
  12. 1 cup packed brown sugar, or 1/2 cup Splenda Sugar Blend for Baking
  13. 1 cup mashed bananas, (2 medium bananas)
  14. 1/2 cup low-fat milk
  15. 1/4 cup canola oil
  16. 1 teaspoon vanilla extract
  17. 2 cups shredded carrots, (4 medium carrots)
  18. 1/3 cup chopped walnuts

Preparation

  1. Preheat oven to 400°F. Coat 18 standard-size (2 1/2-inch) muffin cups with cooking spray.
  2. Place raisins in a small bowl and cover with hot water; let soak for 5 minutes. Drain and set aside.
  3. Whisk whole-wheat flour, all-purpose flour, oat bran, wheat germ, baking powder, baking soda, salt, cinnamon and allspice in a large mixing bowl.
  4. Whisk egg whites in a medium bowl until frothy. Add brown sugar (or Splenda) and whisk until it has dissolved. Mix in bananas, milk, oil and vanilla.
  5. Make a well in the center of the dry ingredients. Add the wet ingredients; stir with a rubber spatula until just combined. Gently stir in carrots and the drained raisins. Scoop the batter into the prepared pan and sprinkle with nuts.
  6. Bake the muffins until the tops spring back when touched lightly, 15 to 20 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

Nutrition

Nutrition Per Serving: 198 calories; 6 g fat (1 g sat, 2 g mono); 0 mg cholesterol; 36 g carbohydrates; 5 g protein; 3 g fiber; 194 mg sodium; 295 mg potassium.

Nutrition Bonus: Vitamin A (42% daily value), Selenium (17% dv).

2 1/2 Carbohydrate Serving

Exchanges: 2 1/2 other carbohydrate, 1 fat